Ham Breakfast Casserole (Kobler)

1. 1 White breadpack 350 g ≈ $1.44 60 g
2. 2 Hampack 300 g ≈ $2.85 35 g
3. 3 Hard cheesepack 200 g ≈ $2.70 25 g
4. 4 Tomatoes≈ $4.67 per kg 25 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Butterpack 180 g ≈ $1.58 6 g
7. 7 Tomato pastepack 140 g ≈ $1.00 10 g
8. 8 Eggspack 10 pcs ≈ $1.93 1 pcs
9. 9 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
10. 10 Sunflower oil 5 ml
11. 11 Salt 1 g
12. 12 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut ham² and tomatoes⁴ into cubes, finely chop the onion⁵, and sauté in oil for 3 minutes. Grate the cheese coarsely.

2. Tear the bread into chunks.

3. Whisk eggs⁸ with milk⁹, salt, and black pepper until smooth.

4. Grease a baking dish with butter⁶ and preheat the oven to 350°F (180°C).

5. Layer in this order: bread, tomato⁴ paste, ham², onion⁵, tomatoes⁷, and cheese. Pour the egg-milk⁹ mixture over, let rest for 10 minutes.

6. Bake at 350°F (180°C) for 25 minutes, until the custard sets and the cheese browns.

7. Let sit for 5 minutes, then serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.